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Sunday, May 26, 2013

Chocolate Walnut Brownies (Grain-Free, Gluten-Free)

We thought you would like a simple gluten-free brownie to share with friends and family this holiday weekend. This recipe is unique in that it contains NO flour at all. Walnuts and cocoa powder make up the bulk of the recipe! You can find these brownies in our Nourishing Meals cookbook along with many other healthy gluten-free recipes.

If you need more visuals other than the photos here, you can check out a recent cooking video we did making these brownies! Just scroll down....it's the last video on the page. There are plenty more recipes and ideas on our new and improved website for living GMO-free and gluten-free. Check it out and let us know what you think. There is also much more to come!

Grain-Free Chocolate Walnut Brownies

This grain-free brownie recipe can be whipped up in a snap! Only a food processor is needed, meaning not too many dishes to wash! There is no need to add any extra oil or butter because the ground walnuts provide plenty of fats—and heart healthy ones at that. Serve brownies with one of our coconut ice cream recipes for a decadent dessert treat.

Place the walnuts into a food processor fitted with the “s” blade. Process until very finely ground, stopping just before they turn into nut butter. Then add the remaining dry ingredients and pulse again to combine. Add the wet ingredients and process again until smooth. You will still have tiny chunks of walnuts visible and this is fine.

Pour batter into baking dish. Spread evenly into pan with a rubber spatula or spoon. Bake for 25 minutes. Cool for about 20 minutes before slicing.

I made these twice and they are incredible - Really! I could eat the whole pan at one sitting - but depending on the chocolate I use they can be pretty potent and one night I had a hard time falling asleep! Thanks for the grain free recipe!

Update on the flax and water replacement. I just made them again, and used what I would call "1.5" eggs, instead of 2. Much better! Still a bit extra moist, but definitely a cake-like quality to them now.

So, if the recipe just came out yesterday, how have you made them twice Deb? :)

I just made them right now but we didn't have walnuts so I made them with almond flour. I am waiting for them to cook in the oven. If the taste of the batter is any indication of what the finished brownie will taste like, we are in for a great dessert. I have whipped cream and homemade chocolate syrup to top them with.

Hi everyone! For those of you who asked about egg substitutes...it's highly unlikely that this recipe would work without eggs. Sorry!

Rachel- there are many people who have made this recipe before I posted it yesterday because it is in my book, Nourishing Meals. I mentioned this at the top of the post. I'm curious to hear how they came out with almond flour! :)

I just made these with my favorite egg substitute (ground flax and water), and they seemed to work. Kind of gooey, though, and I baked them an extra 15 minutes. Maybe this is because of not using eggs? But even if they weren't supposed to be gooey, they still tasted good!

These brownies look awesome, Ali! I saw them in your video on cooking GMO free so I'm happy to see them here, too. Will definitely be making them and will also share on All Gluten-Free Desserts soon! :-)

I made these brownies after seeing the post. They are perfect- light, moist, not too sweet. Succulent with fresh berries and really decadent with whipped cream. I made them a second time a couple days later. I've emailed the recipe out to three different friends. Wow. Thanks Ali! You are always inspiring.

I absolutely LOVE this cookbook!!! I haven't made any of the deserts yet but plan to try this one tomorrow. Nourshing Meals cookbook takes you from smoothies, salad dressings soups lunches dinners apps! It's to die for and my kids have enjoied everything I've made out of here! Everyone must check it out! I purchased it at my naturopaths office it was exactly what I was looking for!!!

I am always SO excited to try out your recipes, particularly your baking recipes. I really started baking GF and vegan with your first book. I've been rather sad lately that so many of your baking recipes have eggs in them now, in the new book and the blog. I'm happy for the grain-free folks who are getting great grain-free recipes with eggs in them, but I'm still sad! Can you keep us egg-free folks in mind too! Many thanks for all the yumminess and cooking wisdom.

Regarding eggs - Some have suggested flax. I have another suggestion: chia seeds. You will have to google it to find the "recipe" for how to use them as a substitute. I've used them in other recipes and it worked great.

Also, I used half maple syrup and half honey. Tasty! (It was to save money - honey is cheaper here).

For the poster who queried about stevia; look around on the interent to see if there are any stevia/brownie recipes. That might give you an idea if it can be done. But the recipe might not work right because you'll be missing the moisture from the sweeteners?

Maybe the equivalent in ripe bananas would give you moisture and sweetness? Or using soaked and pureed dates? Re-post if you try either of these and it works. Curious minds want to know...

These brownies were fantastic! Tasted like they were out of a box (which used to be great) but I no longer eat grains or diary! I used 1/4 cup syrup and 1/4 cup Just Like Sugar sweetener instead of 1/2 syrup and was great. Was looking to reduce the sugar content. Will make this again and again!

After spending 2hrs searching for a gluten free brownie recipe that used no type of flour whether it be almond or tuff, I happened on your page. I'm making desserts for a retreat, and no one thinks about people with special dietary needs, so I'm making the gluten free, low sugar, low fat, and nut free desserts. I wanted a recipe that used honey as the sweetener, but these will do until I can get the modification down. This will pair nicely with the quinoa cookies I'm making.

If you have a question about a particular recipe please leave your comment under that post. I will answer substitution questions as best as I can. Though if you alter a recipe, your feedback will help other readers who may have similar questions.

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Welcome to our blog!

This blog was created by Ali and Tom of Whole Life Nutrition. We offer healthy whole foods recipes that happen to be gluten-free. Having 5 children, our focus tends to revolve around raising healthy kids. We also specialize in elimination diets, gluten sensitivity, and celiac disease.